Radio frequency cooking of pork hams followed with conventional steam cooking
Israel Muñoz, X. Serra, M. Dolors Guàrdia, Dinar Fartdinov, J. Arnau, Pierre Picouet, P. Gou
Topics & Concepts
Overheating (electricity)Dielectric heatingRadio frequencyAluminum foilFood scienceCooking oilPulp and paper industryChemistryEnvironmental scienceMaterials scienceComposite materialOptoelectronicsComputer scienceEngineeringTelecommunicationsElectrical engineeringBiochemistryBiodieselCatalysisDielectricLayer (electronics)Meat and Animal Product QualityMicrobial Inactivation MethodsFood Drying and Modeling